Coconut macaroons

Mix the shredded coconut with the sweetened condensed milk, a glug of vanilla and a pinch of salt.

Separate two egg whites and beat them to reasonably stiff peaks; fold them into the coconut mixture.

Pipe the mixture through a big star tip, or roll it into balls by hand.

Bake about half an hour at 325F, just until the edges go golden.

Optionally cool, dip the bottoms in melted chocolate and let the chocolate cool until solid.